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Ingredientes
- 2 Tbsp. Unsalted butter
- 2 x Generous c. eddoes (2 lb.) peeled washed and diced
- 1/2 c. Onion, minced
- 1/4 c. Celery, minced
- 4 c. Rich chicken stock preferably homemade
- 1 x Bouquet garni
- 1 c. Whipping cream Salt & white pepper Freshly grated nutmeg to taste Fresh cilantro leaves minced
Direcciones
- Heat butter in a large, heavy saucepan and gently sweat the eddoes, onion and celery, covered, till softened but not colored. Add in the stock, fasten bouquet garni to pot and bring to a boil. Cook, partially covered, till eddoes are very soft, about 20 min.
- Remove bouquet garni.
- Puree soup mix in electric blender or possibly food processor till smooth. Add in cream and seasonings; return to a boil. Taste and adjust seasonings.
- Serve in heated bowls garnished with freshly minced cilantro.
- Enright says which the potato-like eddo, with its creamy interior, is popular in the Caribbean and available most months in Canada.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 51 | 86% |
| Total Fat 5.79g | 7% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 6mg | 0% |
| Potassium 43mg | 1% |
| Total Carbs 1.85g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.87g | 1% |
| Protein 0.3g | 0% |
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